All competitors strive for gold but those who compete in international culinary competition soon realize that there is no room for fragile egos and self confidence is surely fleeting.
Often young competitors need guidance and direction and managers and coaches generally possess that extensive experience and awareness needed. After all, getting battered at practice certainly surpasses being embarrassed by the judging panel in Stuttgart.
After a gathering and team practice at the Pacific Institute of Culinary Arts in mid November, the team members all departed with a clear plan of what was expected of them and how to achieve these objectives Coaches Bruno Marti, Damon Campbell and Poyan Danesh were critical, honest and straightforward in their critiques of the team’s plates and platters. Although most left the meeting feeling more than a little bruised, all returned home with a renewed resolve to perfect their entries for the next session. The Team managers and coaches plan to visit each member in January to monitor the competitor’s progress.
Although the Culinary Olympics are still fourteen months away, advanced organization of accommodations and the securing of kitchen facilities is crucial. On the recommendation of Chef Willie Franz, Manager John Carlo Felicella and Assistant Manager James Hutton travelled to the city of Reutlingen on the outskirts of Stuttgart to inspect and negotiate with the very friendly and obliging people at the Hotel Fortuna. The Hotel all but secured and after visiting Reutlingen, JC and James rode the train to Luxembourg to witness the events of first two days of the Villeroy and Boch Culinary World Cup at Expogast 2018. Hundreds of photos were taken of the cold show to be distributed to the Team BC membership.
The team managers paid particular interest in the community catering competition. This event is relatively new to the competition world but it is expected that in the not too distant future it will become an integral part of all international salons.
After five hours of preparation, teams of four cooks and a manager provide their guests with a self–served selection of hot and cold institutional style foods. Each team is required to prepare and serve the following for 120 persons:
1 – Salad.
2 - Finger foods – one must be vegetarian.
3 - Main courses. (2 meat dishes or 1 meat and 1 fish dish and 1 vegetarian)
2 - Starch accompaniments.
2 - Vegetable accompaniments.
1 – Dessert.
Also teams are required to demonstrate HACCAP temperature monitoring, provide recipes including nutritional breakdown, and provide purchasing details based on a dictated food cost.
Further detailed information is available at olympiade-der-koeche.com
Currently the competition is limited to corporate teams. Nevertheless, this may change and John Carlo has expressed interest in the possibility of entering Team BC in the contest. He will be attending a seminar in Toronto early next year. The seminar will be hosted by Canadian Culinary Federation President, Simon Smotkowicz who will provide details on Canada’s participation at the event.